Pairing to Make the Most of Complex Flavors in Life: Quince and Pear

“Is that another one to chop?” my son asks me. I keep emerging from different parts of the house with more quince. They smell so good, I have them stashed everywhere. He has chopped two roasters full, and there are a few left to save for my own smelling enjoyment and for gifts. Our dear tree has been so generous this year.

The quince fruit resists cutting; its flesh hunkers down tight against the cold. Ripening in November, it cannot afford to hold its water loosely. The flavor and texture of every fruit uniquely fits its season of fruit-bearing. Did you ever notice that?

Despite its floral fragrance, quince is not particularly sweet. Quince alone makes me pucker. But married to the D’Anjou pears that Nancy gifted me (thanks, again!), roasted and carmelized … perfection. This wonderment will be spread on sheets of parchment and make its way into the food dehydrator tomorrow to become fruit leather.

Our tendency to pair nature’s flavors and fruits has a lot to teach us. In the Joy Collective this week, one member noted that she planned to build a new habit by pairing it with a preferred activity … coffee. Another gift from Mother Earth, seemingly always in season. : ) What a blessing to find ease in our challenges just by aligning them with things we enjoy. The double bliss unfolds as sweetness meets bitter in a dance of complexity. The sharp contrast fuels our bodies and spirits.

Where do you pair sweet with spicy or bitter in your world? How does thoughtfully combining or stacking these experiences in proximity help you to find greater joy and awakening?